Grilled Peach Salad
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Sweet, smoky grilled peaches meet peppery arugula, creamy mozzarella, and a tangy vinaigrette in this vibrant Grilled Peach Salad. It’s fresh, easy, and perfect for warm-weather lunches or a light dinner.
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If there’s one thing I look forward to every summer, it’s the fruit. Stone fruit, berries, all of it. Give me a basket of ripe summer peaches or strawberries and I’ll find a way to work them into just about anything – salads, toast, salsa… lunch.
We’ve already done strawberries in salads (hi, strawberry goat cheese salad), and I still stand by strawberry salsa as one of the easiest ways to make anything taste like summer.
But peaches? Peaches are having a moment too. I’ve roasted them for dessert (these roasted peaches with pistachio crumble is the EASIEST summery dessert you can make), and paired them with mangoes in this peach mango salsa, but lately I’ve been throwing them on the grill – and I might like them even better this way.
This grilled peach salad is light, fresh, and super simple. It’s not dessert-sweet, but it still leans into that juicy summer flavor in the best way. It’s got that smokiness from the grilled peaches, a slight tang from the dressing, and perfect creaminess from the fresh mozzarella. Perfect for lunch, and even better if you’re already grilling anyway.
Why You’ll Love This Recipe
It’s fast and fuss-free. Just a quick grill, a handful of fresh ingredients, and a simple vinaigrette. This peach salad recipe is done in 15 minutes, tops.
Sweet and savory = always a win. The natural sweetness from the caramelized peaches with peppery arugula and creamy mozzarella hit all the right notes!
It looks fancy without trying. This grilled peach salad is perfect for lunch guests or if you’re just feeling a little extra on a Tuesday.
Totally flexible. Swap the herbs, change the nuts, use whatever balsamic you have – it all works.
Ingredient Notes
Peaches
Look for peaches that are ripe but still firm – they should give slightly when pressed but hold their shape on the grill. Too soft and they’ll fall apart; too firm and they won’t caramelize properly.
Tip: If your peaches aren’t quite ripe, my favorite trick is to put them in a paper bag with a ripe banana and let that ethylene gas work it’s magic! Your peaches should be perfectly ripe in a day or 2.
Olive Oil
You’ll need a little for grilling and the rest for the dressing. A good-quality extra virgin olive oil really shines here since the flavor comes through in the vinaigrette. It also helps that it has plenty of health benefits!
Balsamic Vinegar
You can use either white balsamic or regular balsamic vinegar in this grilled peach salad, but if you happen to have white balsamic on hand, it gives the dressing a lighter color that keeps the salad looking extra fresh and pretty.
Dijon Mustard
This adds a subtle tang and helps emulsify the dressing so it’s smooth and nicely blended.
Lemon Juice & Honey
Just a splash of lemon juice brightens everything up, and the honey balances the acidity of the vinegar without making the dressing overly sweet.
Arugula
The peppery bite of arugula contrasts beautifully with the sweet grilled peaches and creamy mozzarella. But if arugula’s not your thing, mixed spring greens or baby spinach will still work well.
Basil
Fresh basil brings that classic summer flavor and pairs so well with peaches. Mint is also a great alternative if you want something cooler and more refreshing. Actually, you can use any fresh herbs you like!
Pistachios
Toasted pistachios add a lovely crunch and a subtle richness. But you can use any nuts you like – slivered almonds, walnuts, pine nuts, or any other nuts you have on hand. Just make sure they’re toasted to bring out their flavor and make them extra crunchy!
Mozzarella
Fresh mozzarella adds creamy, mild richness that ties everything together. You can tear or slice it, depending on the look you want.
Burrata cheese would be an extra decadent option, and creamy goat cheese would give the salad more tang if that’s your thing.
Step by Step Instructions
- Heat the grill to medium-high and lightly oil the grill grates with a brush. In a small bowl, toss the peach slices with 1 tablespoon of olive oil and a pinch of salt and pepper.
- Grill the peaches for about 2 minutes per side until you see grill marks, then set them aside to cool to room temperature (or just slightly warm – you don’t want them to wilt the greens).
- In a large mixing bowl or measuring cup, whisk together the remaining 3 tablespoons of olive oil with the balsamic vinegar, Dijon mustard, honey, and a bit of salt and pepper to taste.
- Drizzle the balsamic dressing on the arugula and toss gently to coat. Taste and adjust the seasoning if needed.
- Divide the dressed greens between 4 plates and top with basil (or mint), toasted pistachios, mozzarella, and the grilled peaches. Serve right away.
How to Keep Peaches from Sticking to the Grill
- If you feel that your peaches stick to the grill – here are some tips to help you avoid that.
- Use firm, ripe peaches for this grilled peach salad – too soft and they’ll fall apart.
- Make sure your grill is fully preheated before adding the fruit and keep it on medium-high heat during grilling.
- Let them cook undisturbed – if they’re sticking, they’re probably not ready to flip.
- Use a thin spatula to flip the peaches so they don’t break while flipping.
Serving Suggestions
- Serve this grilled peach salad as a light lunch on its own – it’s fresh and summery in the best possible way.
- Serve it as a side dish at your next summer bbq with a hearty main like this grilled chimichurri pork tenderloin or balsamic chicken.
- Serve it as a main course by topping it with grilled chicken, salmon, or steak.
- Serve with toasted sourdough or flatbread on the side.
- It also makes a pretty and effortless starter for summer dinner parties.
Storage Instructions
If you’re planning to save leftovers, store the arugula, grilled peaches, and dressing separately to keep the greens from getting soggy. The grilled peaches and greens can be kept in an airtight container in the fridge for up to 2 days.
The vinaigrette will keep in the fridge for 3–4 days in a mason jar or sealed container – just give it a shake before using.
Fresh is definitely best for grilling. Canned peaches are too soft and sugary, and frozen ones tend to release too much moisture once thawed.
Nope! A grill pan works just fine if you’re cooking indoors. Just make sure it’s well-heated and lightly oiled.
You can prep the dressing, grill the peaches, and slice the mozzarella ahead. But it’s best to assemble everything just before serving so the greens stay fresh.
Grilled Peach Salad
Ingredients
- 4 medium, ripe but firm peaches pitted and cut into 6 segments per peach
- 1/4 cup extra virgin olive oil divided, plus more for the grill
- Kosher salt and ground black pepper to taste
- 2 tablespoons balsamic vinegar white or regular
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- 6 cups baby arugula (5 ounces)
- 4 tablespoons fresh basil torn (mint is great too)
- 1/4 cup toasted pistachios
- 1 cup fresh mozzarella slices 6 ounces
Instructions
- Preheat the grill to medium-high, then oil the grates. In a small bowl, toss the peaches with 1 tablespoon olive oil and a pinch of salt and pepper. Cook the peaches for about 2 minutes per side. Cool to room temperature (or until just slightly warm; you want to avoid wilting the salad greens).
- In a measuring cup, whisk together the remaining 3 tablespoons olive oil with the balsamic vinegar, dijon mustard, honey, and a pinch of salt and pepper (to taste).
- Toss the arugula with dressing, to taste, and season the greens with additional salt and pepper to taste, if desired.
- Divide the arugula between 4 plates, then top with the mint, nuts, mozzarella, and grilled peaches. Serve immediately.
